Chinese yam; nagaimo
A type of yam (Dioscorea polystachya) commonly used in Japanese cuisine, often grated into a sticky, slimy texture (tororo) or eaten raw in salads.
長芋をすりおろして、とろろご飯にした。
I grated nagaimo and made tororo rice.
サラダに長芋の千切りを加えると、シャキシャキした食感が楽しめる。
Adding julienned nagaimo to a salad gives a crunchy texture.
自然薯 is a specific wild Japanese yam, prized for its intense stickiness and flavor, and is more expensive than 長芋.
Standard kanji spelling for the vegetable.
Katakana spelling often used in botanical or culinary contexts.
Kana spelling is common in everyday writing.
Alternate kanji spelling using 薯 (potato/yam). Less common than 長芋.
Compound of 長 (naga, 'long') and 芋 (imo, 'potato, yam'), referring to the elongated shape of the tuber.